影片
港鐵中環站 D1 出口, 步行約3分鐘
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電話號碼
97269301 (WhatsApp)
開飯介紹
米芝蓮及亞洲50最佳餐廳推介的高質餐廳，其精緻拉丁美洲菜餚糅合傳統及創意風味，配合富藝術氣息的時尚裝修，聚會及招待商務客戶均大方得體。
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獎項殊榮
米芝蓮一星餐廳 (2022-25)
營業時間
今日營業
全日休息
星期一
全日休息
星期二至六
12:00 - 15:00
18:30 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
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作為長期支持者，吃了這麼多年對Chef Ricardo在南美Fine Dining風格上的堅持，除了感恩也不懂說甚麼。從哥倫比亞cubio搭配煙燻鱒魚撻，到以委內瑞拉sofrito製成的法式蛋黃醬佐布列塔尼多寶魚，每道菜都巧妙地融合了南美食材與法國烹飪技術。特別是墨西哥mole醬搭配鴨肝塔可，以及巴西咖啡注入的鴨肉汁，如何以創意而優雅地重新詮釋傳統南美風味，對他來說完全不是問題。南美Fine Dining風格也開始擴散，例如它對台北ZEA的影響深遠，其主廚Chef Joaquin曾是Mono的副主廚，受Chef Ricardo ，啟發，結合拉丁美洲風味與法式技術，創造出ZEA獨特的高端料理風格，推動拉丁美洲美食在亞洲的發展。As a long-time supporter, having experienced Chef Ricardo’s dedication to South American fine dining for so many years, I can only feel gratitude. From Colombian cubio paired with smoked trout tart, to French hollandaise made with Venezuelan sofrito served with Brittany turbot, each dish masterfully blends South American ingredients with French culinary techniques. Highlights include Mexican mole sauce paired with foie gras tacos and duck jus infused with Brazilian coffee, showcasing his creative yet elegant reinterpretation of traditional South American flavors. This fine dining style is spreading, notably influencing Taipei’s ZEA. Its chef, Joaquin Elizondo, a former sous chef at Mono inspired by Ricardo Chaneton, combines Latin American flavors with French techniques to craft ZEA’s unique haute cuisine, advancing Latin American gastronomy in Asia.
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MONO 📍中環安蘭街18號5樓米之蓮一星非常enjoyable 嘅午餐，chef Ricardo好用心將拉丁美洲 x French🇫🇷 融合，菜式加入獨特嘅cacao, serve 我地個位waitress 對每道菜嘅了解，解釋入面嘅食材，烹調方法，將成餐飯提升為一個知識之旅❤️🌮Mexican Nixtamalized Purple Corn Soufflé Galician octopus | eggplant purée |chayote🍣Yellow Tail TiraditoMarinated in lactofermented Peruvian yellow chilli,Mexican tuna vuelve a la vida, pickled oca and local farmed sprouts & Alowers🍞MONO-made White Sesame Sourdough BreadEva Aguilera biodynamic 100% Arbequina olive oil佢個每日新鮮自家製 sourdough 係由佢地開業第一日嘅mother dough 而成，我地個日食，佢已經養左1797日🦞Signature Danish LangoustineEcuadorian cacao expressions佢個醬汁係用龍蝦頭+可可熬製, 同佢個sourdough 超夾，好香濃，好食到另外加多左一個sourdough點晒個汁食😆🌮Grilled Avocado Tacocoriander infused tortilla,Yunnan green chilli xnipec, seaweed pesto🐟Pacific SeabassBomba rice, Venezuelan sofrito base, smoked paprika aioliand sauteed sugar snap peas🍨Pingtung Cacao Chocolate Texturesavocado leaf ice-cream and Colombian parcha coulis🍫Argentinian alfajor with dulce de leche and dry coconut powderSeasonal fruit chamoyChocolate tartelette, Mexican vanilla, fresh almonds and Frangelico☕️Argentinian Mate tea#monorestaurant#michelinstarrestaurant#michelinonestar
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最近兩個月內第3次到訪，之前1次午餐1次晚餐，今次一行4人再品嚐午餐。當然價錢不平宜，開放式廚房可以更整齊更有觀賞性更好！但坐在吧枱一邊聆聽員工或㕑司Ricardo介紹每道菜式的南美食材及法式烹調方法，一邊細心品嚐，的確是開心用餐經歷！當天顧客共約15人，但餐廳服務員加廚房員工也有14-15人，真的是差不多1對1😅，所以服務貼身！出品由appetiser 至非常出色的sourdough 👍到甜品，可說是極度用心，味道各有喜好但能感受到chef Ricardo及團隊的努力，是讚的！經理介紹的烏拉圭紅酒也特別，真的不錯👍現今在香港做fine dining的小餐廳真的不容易經營，希望Mono繼續堅持💪
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因為朋友極力推介呢到既螯蝦果然無令人失望！.每道菜都有佢既細心位 同特別之處🤓.有朋友食素，呢到亦為那位朋友單獨提供左專門既素食餐單～而且全部菜式都係好精緻，值得一讚👍.Signature Danish Langoustine招牌菜 螯蝦 要add on $480佢既醬汁（湯） 超好味！一定要飲埋佢👍👍👍SOUL / JOURNEY *НК $1888 / HK $2288如果驚食唔晒店員話螯蝦係唔洗每個人都要加 可以share～
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Food - When it comes to south American food, you may instantly link it with something with a punch of flavors. Not Mono. We tried the full menu. The delicates may look good in picture but when they come to you palate they taste like plain hotel food, which lacks personality and warmth. The whole experience is a meh. Makes me wonder if their Michelin chef still works there or resigned already.Service - The waitress who served our table is professional, for she definitely knows what she's doing, and no doubt deserves a five star. But the sommelier is disappointing cause they fail to understand the customer's needs and preference, and stuck in their own way with a RBF. The senior looking waitor (or manager?) definitely did give a black face for the failed wine recommendation process.Atmosphere - not outstanding. Neither chic nor warm. To sum up, there are definitely better Michelin restaurants in Hong Kong. Not recommending to anyone and probably will never come back.
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